1. Toast pecans in a 350' oven for about 8 minutes.,2. Prepare endive: cut away any tough stems and bruised leaves. Separate the leaves; wash and pat dry with paper towels.,______,4. Use a teaspoon of mixture to stuff each spear.,5. Arrange spears on a serving dish.,6. Press a pecan on each.,Yield: 48 spears,,If not serving immediately, cover with plastic wrap and refrigerate.